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Burmese

Shan noodles

Non-vegetarian

ရှမ်းခေါက်ဆွဲ · shan khauk swe

Rice noodles tossed with a garlicky chicken and tomato sauce, crushed peanuts, toasted sesame and garlic oil — a gentle, savoury noodle dish from Myanmar's Shan State.

Shan noodles is a Burmese noodle dish from Myanmar, ready in about 45 minutes and made with rice noodles, ground chicken and tomato. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
Calories
665

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Fry half the garlic (opens in a new tab) in 2 tablespoons of oil over medium-low heat until golden. Pour the garlic and oil into a bowl.

  2. Step 2

    In the same pan, fry the onion (opens in a new tab), remaining garlic (opens in a new tab) and ginger in the rest of the oil until soft. Add the chicken, paprika (opens in a new tab), turmeric (opens in a new tab) and chilli and cook, breaking it up, until no longer pink.

    • 8 min
    • medium heat

    Food safety: Cook chicken until no pink remains and the juices run clear (74 °C in the thickest part).

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the tomatoes (opens in a new tab), soy sauce (opens in a new tab), fish sauce (opens in a new tab), sugar (opens in a new tab) and water and simmer until the tomatoes collapse into a thick sauce.

    • 12 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Cook the noodles according to the packet, drain and toss with a spoonful of the garlic (opens in a new tab) oil.

    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  5. Step 5

    Divide the noodles between bowls, spoon over the sauce and top with peanuts, sesame (opens in a new tab), the crisp garlic (opens in a new tab), spring onion (opens in a new tab) and coriander. Toss at the table with lime (opens in a new tab).

    • 2 min

About this dish

Origin
Shan State, Myanmar · Well documentedMore food from Myanmar
Dish
Breakfast · Lunch · Noodles · Main courses
Cooking method
Simmered, Boiled
Taste
savoury, garlicky, nutty, mild
Diet
Dairy-free · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · High-protein
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarian, Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
Good for
Everyday · Make-ahead
Cook more with
Rice noodles · Ground chicken · Tomato · Garlic · Onion · Fresh ginger
Techniques
Boiling · Simmering

Allergens

  • Contains, can be adapted: Fishfrom fish sauce
  • May contain: Crustaceansfrom fish sauce
  • Contains: Peanutsfrom roasted peanuts
  • Contains: Wheatfrom soy sauce
  • Contains: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce
  • Contains: Sesamefrom sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

665 kcal per serving

Estimated

1 serving ≈ 384 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 45%
  • Fat 39%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy665 kcal173 kcal
Protein27.6 g7.2 g
Carbohydrate74.8 g19.5 g
Net carbohydrate70.1 g18.3 g
Sugars5.8 g1.5 g
Added sugars1 g0.3 g
Fibre4.7 g1.2 g
Fat28.7 g7.5 g
Saturated fat4.4 g1.2 g
Trans fat——
Cholesterol86 mg22 mg
Sodium1023 mg267 mg
Salt equivalent2.6 g0.7 g
Vitamins & minerals per serving
Potassium
1020 mg
Calcium
94 mg
Iron
2.8 mg
Magnesium
90 mg
Vitamin A (RAE)
69 µg
Vitamin C
19 mg
Vitamin D
—
Vitamin B12
0.6 µg
Folate (DFE)
45 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lime.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Serve it 'dry' as here, or with a ladle of light chicken broth for the soup version.

Common mistakes

  • Overcooking the rice noodles — they should stay springy as they are tossed with the warm sauce.
  • Burning the garlic for the garlic oil; it turns bitter just past golden.

Serve with

  • Serve with pickled mustard greens and a bowl of clear broth on the side.

Storage

  • Refrigerate the sauce for up to 3 days.

Reheating

  • Reheat the sauce; cook noodles fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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